Adana Kebab Hot Dog Recipe

Name: Adana Kebab Hot Dog Recipe
Cook time: 1 hour
Yield: 0
Ingredients: 2 tsp sea salt; 2 tsp ground cumin, divided; 2 tbsp ground sumac, divided; 2 tbsp ground Aleppo pepper; 2 tbsp ice-cold water; 500g lamb mince; 1 large brown onion; 1 tbsp olive oil; 1 tsp sumac; 1/2 tbsp pomegranate molasses; 1 tsp flaked sea salt; 1 handful chopped flat leaf parsley; 200g thick Greek yoghurt; 20g mint leaves; 1 garlic clove; 1 tsp roasted ground cumin; ½ lemon, juiced; to taste Sea salt; 200g Half a tin plum tomatoes; 1 tbsp tomato ketchup; 1/2 red onion; 2 red chillis (or more, or less - depends on you); 1 tbsp red wine vinegar; 1 tsp caster sugar; to taste Flaked sea salt; 4 brioche hot dog buns; 4 Grilled green mild chillis, maybe

Twisted’s Adana Kebab Hot Dog recipe is a classic twist on the legendary Adana Kebab, juicy lamb koftas paired with a sweet brioche bun.

Done in 1 hour

Serves 0

Dish by Hugh Woodward

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Ingredients

Adana kebabs, when done nice, are beautiful things. Juicy and bursting with sumac, Aleppo pepper and other nice things. I've put them in a hot dog bun with grilled onions (like a hot dog, get it) fresh chilli sauce and herby yoghurt in a sort of homage to my favourite Kurdish restaurant, Dem in Crystal Palace. Check out the Adana kebab recipe below

Method

Whisk the sea salt with the cumin, sumac and Aleppo pepper.

Take half of this spice rub and mix thoroughly through the lamb mince along with the parsley and water. If you have a food processor then whizz it through that for a few seconds - it'll make it easier to put on the skewers later. Now set in the fridge.

Light your BBQ. Cut your onion in half, then into quarters, then eighths and sixteenths. Grill the onions until they are lightly charred, then mix in a bowl with the olive oil, pomegranate molasses, sumac and sea salt. When cool, mix through the parsley leaves. Set aside.

In a food processor or using an immersion blender, blitz the yoghurt, mint leaves, garlic clove and roasted cumin. Add salt as needed.

Similarly, blitz all the ingredients for the chilli sauce.

Roll the lamb mix into 4 balls. Spread them out along kebab skewers to the length of your hot dog buns, oil the grill and gently grill the lamb on both sides until charred and cooked through. Sprinkle with the remaining spice mixture while doing so.

When ready to assemble, toast and butter your hot dog buns, pile high with the onions and a dollop of yoghurt, then the kebabs and more yoghurt and chilli sauce then eat it. Yum!

What do you think of the recipe?

Hugh Woodward

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